candy stripe | Eat the Earth

I am behind on sharing the good meals that we’ve been eating this week – mainly thanks to an inspiration visit to Bath Farmer’s Market last weekend.

This type of meal – nibbly bits, antipasto, food to share – is one of my favourites. It always starts off feeling like a bit boring, eating up leftovers, making something out of odd bits in the fridge, but then it usually turns out wonderful.

We had melting delicious Coppa, Homewood Old Demdike ewe’s cheese and a candy stripe beetroot salad all from Bath Farmer’s Market. The beetroot I sliced thinly, spread on a plate and lightly drizzled with olive oil, a spritz of lemon juice and some black pepper.

There was tiny slithers of garlic salami from Abbey Leys Farmer’s Market, and a tomato salad with quick-pickled shallot, black olives and capers. You can quickly take the tang out of raw onions in a salad, by chopping them finely and soaking them in vinegar for 10-15 minutes before you need to use them.

Accompanied by the flowerpot loaf from Bath Farmer’s Market and some good quality salty butter, it was a quick but tasty dinner. Not at all boring.